CN106417848A - 蜜制白灵菇脯的制作方法 - Google Patents
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Classifications
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种蜜制白灵菇脯的制作方法,其特征在于:采用选料→整理→洗涤→烫漂→护色→硬化→抽空→糖煮→浸糖→烘烤→整形→包装的加工工艺流程。有益效果:本发明产品表面晶莹剔透,口感香甜有韧性,具有白灵菇应有的鲜美滋味及气味,质地柔软并富有弹性,风味独特;本产品营养丰富,口感鲜美,可以调节人体生理平衡,增强人体免疫功能,具有消积镇咳等保健效果。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种蜜制白灵菇脯的制作方法。
背景技术
白灵菇,又名阿魏蘑、阿魏侧耳、阿魏菇,其肉质细嫩,味美可口,具有较高的食用价值,被誉为“草原上的牛肝菌”和“侧耳”,颇受欢迎。白灵菇营养丰富,据科学测定,其蛋白质含量占干菇的20%,含有17种氨基酸,多种维生素和无机盐。白灵菇还具有一定的医药价值,有消积、杀虫、镇咳、消炎和防治妇科肿瘤等功效。白灵菇的药用价值很高,它含有真菌多糖和维生素等生理活性物质及多种矿物质,具有调节人体生理平衡,增强人体免疫功能的作用。
新鲜的白灵菇在空气中容易氧化,不易贮藏,用于加工成蜜制白灵菇脯可实现对白灵菇原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决白灵菇不易贮藏的问题,提供一种蜜制白灵菇脯的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种蜜制白灵菇脯的制作方法,其特征在于,采用选料→整理→洗涤→烫漂→护色→硬化→抽空→糖煮→浸糖→烘烤→整形→包装的加工工艺流程,具体操作步骤为:
(1)选料与洗涤:选择形态完整、无病虫害的新鲜白灵菇,剔除杂质,切除菇脚,将丛生菇分成单朵,用清水洗净备用;
(2)烫漂:在夹层锅中加入清水,在水中添加0.15%苹果酸、0.06%维生素C,加热到水沸,加入白灵菇,轻轻搅拌,待菇体变软时捞出,立即投入冷水中冷却;
(3)护色和硬化:将冷却后的白灵菇倒入含0.02%亚硫酸氢钠和0.1%氯化钙混合液中进行护色硬化12h,再将菇体捞出,用流动水漂洗干净;
(4)抽空:先配制28%的果糖液,然后加入适量的甜草液、桂花浸膏、金银花和羧甲基纤维素,混合均匀后连同菇体一起倒入抽滤器中用真空泵抽至真空度为1.25kPa,保持55min后即可;
(5)糖煮:抽空后将菇体捞出,并将糖液倒入夹层锅内,加入适量的刺玫果汁、白茅根、饴糖,加热至沸,然后倒入菇体,保持蒸汽压为0.56MPa,缓慢煮制,分两次加入28%果糖液和35%蛋白糖液;当菇体煮至透明状,糖浓度达50%时,立即停止加热;
(6)浸糖:将糖液连同菇体一起出锅,盛入搪瓷内浸渍28h;
(7)烘烤:先用含0.05%苯甲酸钠的温水洗去菇体表面的糖液,然后放入烤盘中,送入烤房,在65℃下烤至含水量为20%,烘烤10h;
(8)包装:待菇脯冷却后,稍加整形,用食品塑料袋密封包装。
有益效果:本发明产品表面晶莹剔透,口感香甜有韧性,具有白灵菇应有的鲜美滋味及气味,质地柔软并富有弹性,风味独特;本产品营养丰富,口感鲜美,可以调节人体生理平衡,增强人体免疫功能,具有消积镇咳等保健功效。
具体实施方式
实施例1:
一种蜜制白灵菇脯的制作方法,具体操作步骤为:
(1)选料与洗涤:选择形态完整、无病虫害的新鲜白灵菇、凤尾菇,剔除杂质,切除菇脚,将丛生菇分成单朵,用清水洗净备用;
(2)烫漂:在夹层锅中加入清水,在水中添加0.2%苹果酸、0.1%维生素C,加热到水沸,加入菇体,轻轻搅拌,待菇体变软时捞出,立即投入冷水中冷却;
(3)护色和硬化:将冷却后的菇体倒入含0.3%亚硫酸氢钠和0.15%氯化钙混合液中进行护色硬化5h,再将菇体捞出,用流动水漂洗干净;
(4)抽空:先配制30%的麦芽糖液,然后加入适量的甜菊糖浆、丁香、甘草和羧甲基纤维素,混合均匀后连同菇体一起倒入抽滤器中用真空泵抽至真空度为8.36kPa,保持45min后即可;
(5)糖煮:抽空后将菇体捞出,并将糖液倒入夹层锅内,加入适量的豆蔻、柴胡、莲雾,加热至沸,然后倒入菇体,保持蒸汽压为0.23467MPa,缓慢煮制,分两次加入30%冷麦芽糖液和40%蛋白糖液;当菇体煮至透明状,糖浓度达55%时,立即停止加热;
(6)浸糖:将糖液连同菇体一起出锅,盛入搪瓷内浸渍28h;
(7)烘烤:先用含0.02%山梨酸钾的温水洗去菇体表面的糖液,然后放入烤盘中,送入烤房,在75℃下烤至含水量为10%,烘烤8h;
(8)包装:待菇脯冷却后,稍加整形,用食品塑料袋密封包装。
实施例2:
一种蜜制白灵菇脯的制作方法,具体操作步骤为:
(1)选料与洗涤:选择形态完整、无病虫害的新鲜白灵菇、花菇,剔除杂质,切除菇脚,将丛生菇分成单朵,用清水洗净备用;
(2)烫漂:在夹层锅中加入清水,在水中添加0.1%柠檬酸、0.3%维生素C,加热到水沸,加入菇体,轻轻搅拌,待菇体变软时捞出,立即投入冷水中冷却;
(3)护色和硬化:将冷却后的菇体倒入含0.4%亚硫酸氢钠和1.2%氯化钙混合液中进行护色硬化2-4h,再将菇体捞出,用流动水漂洗干净;
(4)抽空:先配制30%的糖液,然后加入适量的麦芽糖浆、桂花浸膏、紫菀和羧甲基纤维素,混合均匀后连同菇体一起倒入抽滤器中用真空泵抽至真空度为5.34kPa,保持25min后即可;
(5)糖煮:抽空后将菇体捞出,并将糖液倒入夹层锅内,加入适量的黄荆叶、蛋黄果、五加皮,加热至沸,然后倒入菇体,保持蒸汽压为0. 24528MPa,缓慢煮制,分两次加入35%冷果糖液和50%蔗糖液;当菇体煮至透明状,糖浓度达75%时,立即停止加热;
(6)浸糖:将糖液连同菇体一起出锅,盛入搪瓷内浸渍18h;
(7)烘烤:先用含0.01%苯甲酸钠的温水洗去菇体表面的糖液,然后放入烤盘中,送入烤房,在70℃下烤至含水量为16%,烘烤6-8h;
(8)包装:待菇脯冷却后,稍加整形,用食品塑料袋密封包装。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种蜜制白灵菇脯的制作方法,其特征在于,采用选料→整理→洗涤→烫漂→护色→硬化→抽空→糖煮→浸糖→烘烤→整形→包装的加工工艺流程,具体操作步骤为:
(1)选料与洗涤:选择形态完整、无病虫害的新鲜白灵菇,剔除杂质,切除菇脚,将丛生菇分成单朵,用清水洗净备用;
(2)烫漂:在夹层锅中加入清水,在水中添加0.15%苹果酸、0.06%维生素C,加热到水沸,加入白灵菇,轻轻搅拌,待菇体变软时捞出,立即投入冷水中冷却;
(3)护色和硬化:将冷却后的白灵菇倒入含0.02%亚硫酸氢钠和0.1%氯化钙混合液中进行护色硬化12h,再将菇体捞出,用流动水漂洗干净;
(4)抽空:先配制28%的果糖液,然后加入适量的甜草液、桂花浸膏、金银花和羧甲基纤维素,混合均匀后连同菇体一起倒入抽滤器中用真空泵抽至真空度为1.25kPa,保持55min后即可;
(5)糖煮:抽空后将菇体捞出,并将糖液倒入夹层锅内,加入适量的刺玫果汁、白茅根、饴糖,加热至沸,然后倒入菇体,保持蒸汽压为0.56MPa,缓慢煮制,分两次加入28%果糖液和35%蛋白糖液;当菇体煮至透明状,糖浓度达50%时,立即停止加热;
(6)浸糖:将糖液连同菇体一起出锅,盛入搪瓷内浸渍28h;
(7)烘烤:先用含0.05%苯甲酸钠的温水洗去菇体表面的糖液,然后放入烤盘中,送入烤房,在65℃下烤至含水量为20%,烘烤10h;
(8)包装:待菇脯冷却后,稍加整形,用食品塑料袋密封包装。
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CN105341295A (zh) * | 2015-11-10 | 2016-02-24 | 胡志荣 | 一种果糖麦冬保健蜜饯的制作方法 |
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